Quinoa and Salmon Croquettes

"The flavors you get from mixing smoky salmon with earthy quinoa are out-of-this-world good," says Damaris.

Total Time:
1 hr 40 min
30 min
30 min
40 min


  • 1/3 cup quinoa
  • 1 1/2 pounds center-cut skin-on salmon fillet
  • 1 large egg, beaten
  • 1/4 cup chopped scallions (green parts only)
  • 2 tablespoons all-purpose flour
  • Grated zest of 1 lemon
  • 1 teaspoon Urfa pepper flakes (or freshly ground black pepper)
  • Kosher salt
  • 2 tablespoons coconut oil
  • Lemon wedges, for serving
  • Plus 1 cup applewood chips
  • Soak the applewood chips in water for 30 minutes. Meanwhile, cook the quinoa as the label directs.

  • Drain the applewood chips and scatter them in a foil-lined flameproof roasting pan. Place the pan over two burners and heat over medium-low heat until the wood chips smoke, about 10 minutes. Place the salmon skin-side down on a wire rack and carefully set the rack over the wood chips. Cover the roasting pan tightly with foil and cook over medium-low heat until the salmon is just cooked through, 15 to 20 minutes. Remove the salmon from the smoker and let it cool to room temperature.

  • Preheat the oven to 350 degrees F. Remove and discard the salmon skin, then flake the salmon with a fork and transfer to a large bowl. Add the quinoa, egg, scallions, flour, lemon zest, Urfa pepper and 1 teaspoon salt. Mix until well combined. Form the mixture into 6 patties, about 1 inch thick and 2 1/2 inches wide.

  • Heat the coconut oil in a large cast-iron pan over medium-high heat. Sear the patties until crispy and deep golden brown, about 2 minutes per side. Transfer the patties to a rack set on a baking sheet and bake until cooked through, about 12 minutes. Serve the croquettes with lemon wedges.

  • Damaris uses Turkish Urfa pepper flakes to give these croquettes extra smoky flavor. Look for it online, or just use black pepper.

  • Photograph by Ryan Dausch

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